1 c. cake shortening
2 c. sugar
4 eggs
1/8 tsp. salt (optional)
1/2 c. self-rising flour
1 c. milk
2 1/2 c. cake flour
1 to 2 tbsp. butternut extract

Cream shortening with sugar until light; add eggs, one at a time, beating after each addition. Add salt and self-rising flour. Add milk alternately with cake flour; add extract. Mix well, but lightly. Pour into 10-inch tube pan. Bake in moderate oven for 1 hour or until done. Cool thoroughly.

ICING:

1 stick butter
1 tbsp. butternut extract
2 c. sifted powdered sugar
4 tbsp. evaporated milk
1 (8 oz.) cream cheese

Combine all ingredients; beat for at least 10 minutes. Spread on cooled cake.